14 Ratings
  • 5 star values: 13
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is the best chicken I have ever made. My husband liked this so much that, because I had leftover potatoes, gravy, and cornbread stuffing, I had to make another chicken.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 400 degrees F (200 degrees C).

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  • Mix butter, garlic, thyme, rosemary, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl.

  • Loosen skin on chicken breast; rub butter mixture between skin and breast meat. Press on the skin to distribute evenly. Rub oil, remaining 1/2 teaspoon salt, and 1/2 teaspoon pepper all over; place lemon halves inside cavity. Set in a baking pan.

  • Roast in the preheated oven, basting after 30 minutes, until chicken is no longer pink, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Let rest before carving, about 15 minutes.

Cook's Notes:

I like to let the chicken rest in the refrigerator for a few hours or a full day after placing the herb butter under the skin to let the flavors mingle.

Basting really enhances the color and flavor and creates nice drippings for a gravy.

Nutrition Facts

381 calories; 27.1 g total fat; 117 mg cholesterol; 536 mg sodium. 3 g carbohydrates; 31.1 g protein; Full Nutrition


Reviews (10)

Read All Reviews

Most helpful positive review

Rating: 5 stars
10/07/2017
This is the way I've always made my roasted chicken. I think you can't beat the flavors of rosemary garlic thyme lemon S &P and butter. Please remember that the size of your chicken will affect the cooking time and amounts of seasonings. I figure that this recipe would be perfect for a 4 lb chicken so a smaller or bigger chicken would require adjustments Read More
(7)

Most helpful critical review

Rating: 4 stars
02/22/2019
Easy and Yummy Read More
14 Ratings
  • 5 star values: 13
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/07/2017
This is the way I've always made my roasted chicken. I think you can't beat the flavors of rosemary garlic thyme lemon S &P and butter. Please remember that the size of your chicken will affect the cooking time and amounts of seasonings. I figure that this recipe would be perfect for a 4 lb chicken so a smaller or bigger chicken would require adjustments Read More
(7)
Rating: 5 stars
09/21/2017
Loved it!! I've tried several different roasted chicken recipes and this was easy to follow and comes out perfect every time.. Read More
(5)
Rating: 5 stars
01/23/2018
Turned out wonderfully. I made a gravy using the drippings 1/4 cup flour and 2 cups of broth and it was amazing! My chicken was 5 lbs and took about an hour and 15 minutes. My daughter wouldn't stop raving about how moist the white meat was. Thank you:) Read More
(4)
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Rating: 4 stars
02/22/2019
Easy and Yummy Read More
Rating: 5 stars
05/29/2019
This was really delicious and moist. Will definitely make again. Read More
Rating: 5 stars
02/26/2017
This is the best chicken I have ever eaten. I made it exactly as written. You will not be disappointed with this recipe. It is the only recipe I will use in the future and I am thinking it may be great used on a turkey. YUMM!! Read More
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Rating: 5 stars
02/11/2017
I made one change due to dietary restrictions. Instead of butter I used Earth Balance and only half the amount specified. The timing was a bit off mine took 1 1/2 hours. Great recipe that I'll make again. Thanks for sharing. Update: I've made this a few times since my first review as hubs requested it and he seldom requests any dish. Tonight I put potatoes around the chicken and then broiled them while the chicken was resting for more colour. Loved it thanks again. Read More
Rating: 5 stars
09/20/2017
I only added a smudge of garlic butter on top of the chicken the last 15 mins of roasting for a flavorful crispy skin. Read More
Rating: 5 stars
01/17/2018
Delicious! I was out of lemons but I did have some zest frozen for that part. I substituted stuffing the bird with onions instead of lemons. Also I had the fresh rosemary but only dried thyme. Worked great! Yummy recipe:) Read More